Breakfast in Bed

By Lee Price on February 28, 2011 in Food

Is your bed-hair too out of control to head down to the local café on the weekend? Are your pyjamas so comfortable that the thought of getting dressed fills you with dread?

Breakfast in bed could be the way forward for you. Try out these simple recipes for some delicious café-style breakfasts that you can whip up in no time at all.

Baked Eggs with Spinach and Feta

A café favourite, baked eggs are much simpler than you might think.

Ingredients (serves 2)

4 eggs, separated
1 handful of baby spinach
50g feta, crumbled
Salt and pepper to taste

Directions

Preheat the oven to 200°C. Place the egg whites in a large bowl and whisk until firm. Place the egg yolks into a small ovenproof dish and season well with salt and pepper (try a round 15cm dish). Add the baby spinach and the crumbled feta to the egg yolks and then carefully fold in the egg whites.
Place on a tray in the oven for around 6-8 minutes. Keep an eye on it as cooking time varies with every oven. It’s ready when the top is slightly browned and the egg mix doesn’t jiggle around when you move the dish.

Cinnamon & Raisin English Muffins

Plain, sweet or savoury, English Muffins can be made in advance and kept in your freezer for toasting anytime you please.
Below is a recipe for a sweet version but for plain just omit the cinnamon and sultanas. For savoury add a little cottage cheese to the recipe.

Ingredients (makes 10)

1/3 cup lukewarm water
1 tbsp sugar
1 7g sachet of yeast
1 cup milk (light or regular)
1 pinch salt
2 tsp cinnamon
2 cups plain flour
½ cup sultanas
Cooking oil spray to grease the pan

Directions

In a large bowl, mix the water, sugar and yeast and allow to stand for 10 minutes or until frothy. Stir in the remaining ingredients with a wooden spoon. Cover with plastic wrap and allow the mixture to rise for 45 minutes in a warm spot (near the fridge is a good spot).

Heat a frying pan over med-high heat and spray with a little cooking oil. Drop 2 tablespoons of the mixture into the pan to form one muffin. Continue until the pan is full. Cook until browned on the bottom, which should take about 4 minutes. Flip and do the same on the other side. Place on a wire rack until completely cooled down.

When ready to eat, split the muffins with a bread knife and toast. If frozen, simply defrost in the microwave for about a minute, then slice in half and toast. Spread with butter and enjoy them while they’re hot!

For more healthy tips and thrifty cooking ideas visit operationjamjar.blogspot.com.